Wednesday, June 20, 2012

g.e.b. (Graham Elliot Bistro)

MasterChef Graham Elliot opened his newest restaurant, g.e.b., offering a more casual bistro dining experience in the West Loop.  Chef de cuisine, Jacob Saben, and John Vermigilio from Bravo's new show, Around the World in 80 Plates, are also a part of Graham Elliot's recent venture located on Randolph Street.  This hip rock 'n' roll bistro brilliantly blends retro music and religion into its decor with its Marshall monitor host stand, vinyl record menus, saint candles, and church pews.  The food is phenomenal!  Every menu item provides simple, clean, and sumptuous flavors while using 3 components per dish.  Be aware that the portions are on the smaller side.  This is a quality rather than quantity establishment.  G.e.b does not take reservations so say a little prayer and ask the big guy upstairs to help clear the wait.
841 W Randolph St.
Chicago, IL 60607
(312) 888-2258
3 stars on Yelp

The vibe in this restaurant is so cool!  I love the old school speakers, candy apple red seats, exposed brick wall, and the flickering saint candles. 
Our table with our wonderful server.
The menu is taped onto a vinyl record.
Menu items are under $20.00.
The open kitchen.
Started our meal off with some champagne.
Oh baby Jesus, this punch is amazing!  Our server informed us that they offer a special punch that is different everyday but the base of every concoction includes vodka and lemon.  He had me at vodka.
Peach beer!  Where have you been all my life?
Shrimp, avocado, and yucca.
Absolutely refreshing, tangy, and delicious!

Asparagus, egg, and gremolata.  ORDER THIS.  The egg whites were diced into little cubes while the runny egg yolk was pooled at bottom of the dish.  So creative and delish!
Risotto, artichoke, and lemon.

Rich, creamy, yet still al dente.  Perfectly cooked!
Yum.  One of my favorites of the evening.
Chicken, buttermilk, tarragon. 
SCRUMPTIOUS!  The chicken is unbelievably tender and moist.
Look at that juicy morsel!  Drool!
Heirloom tomatoes, creamy burrata, and arugula.
The tomatoes were fresh, juicy, and sweet, and went perfectly with the peppery arugula and rich, buttery burrata. 
A perfect addition to the menu. 
Summersquash, grilled flatbread, and herbed feta.
Beautifully plated. 
Squash done three ways.  G.e.b. may only use three ingredients per dish but the ways in which they prepare their dishes are countless.   Compliments to Chef Jacob Saben.
Cookie and milk.  The cups are placed in the freezer to keep the milk ice cold when served.
Four piping hot chocolate chip cookies that are crispy on the outside and soft on the inside with a glass of ice cold milk.  A classic dessert that never fails to please.
John, thank you for an unforgettable evening.  Don't forget to watch John compete on Around the World in 80 Plates aired on Wednesday nights!  [Pictured: Sam, John, and Me]

I finally found a place where I can Sunday brunch and go to church at the same time.  :)
Happy eating.


No comments:

Post a Comment